28 July 2015


These are guaranteed to be a success among all ages. Frosting is optional but let's be honest, they are WAY better with it. Check the recipe bellow.

Start with the dough:

- 375g self-rising flour
- 200g caster sugar
- 200g soft butter
- 1 egg
- a pinch of salt
- a dash of vanilla extract

Mix all the dry ingredients first and then incorporate the egg and the vanilla extract. When adding the butter, make sure it's not liquid and hot, otherwise it will cook the dough in advance.

Knead the dough until it becomes even. Wrap it in plastic wrap.

Let it rest in the fridge at least for one hour.

Remove it from the fridge and cut the dough in two equal parts. Place one back in the fridge again and use the other one. Place that piece of dough between two plastic wrap sheets and using a rolling pin, roll it until it becomes as thin as 0.5cm.

Use cookie cutters or glasses to cut your cookies from the dough. Get a tray (if you have a silicone mat for the tray, even better), line it with greaseproof paper and place your cookies in it, with at least 1cm between each other.

Put the tray in your pre-heated oven at 180ºC for 15/20 minutes, until you see the edges are turning golden.

Remove the cookies from the oven and repeat the process. Keep your cookie dough in the fridge in between cooking.

For the frosting you will need:

- 150g confectioner's sugar
- milk

Start by adding 3 tablespoons of milk to the sugar and mix all the way. Keep adding milk with the tablespoon and mix until you get a mixture that coats the back of the spoon and it's not too runny. Divide for the amount of colors you want and add food coloring or just use it as it is. Let the frosting dry for at least four hours.


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